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Chicken tikka Masala

This classic Indian-inspired dish typically takes several hours to make, but we simplified it by skipping the traditional yogurt marinade and letting the pressure cooker infuse the tikka masala flavor into lean chicken breasts. Cayenne adds heat, while a splash of cream keeps the spice in check (add less cayenne if you want it less spicy). Serve over rice and with a piece of naan to soak up the sauce.
4 Servings -
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Servings:4  | Calories:347 | Total Fat:12g  | Chol:96mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 5g
25 %
Total Carb 33g
11 %
Fiber 5g
20 %
Sugars 4g
Cholesterol 96mg
32 %
Sodium 896mg
37 %
Protein 28g
57 %
37% Boneless, skinless chicken breasts
30% Brown rice
16% Heavy cream
15% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 teaspoons garam masala
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 (8 ounce) boneless, skinless chicken breasts, cut crosswise into thirds
2 tablespoons avocado oil or ghee (see associated recipe), divided
1 medium carrot, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 (15 ounce) can crushed tomatoes (2 cups)
1/4 cup heavy cream
1/4 cup chopped fresh cilantro
2 cups cooked brown rice

Directions : View recipe directions on
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